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Journal of Dairy Science Vol. 19 No. 3 157-164
© 1936 by American Dairy Science Association ®
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Normal Variations in the Curd Tension of Milk1

W. H. Riddell, W. J. Caulfield and C. H. Whitnah

Kansas Agricultural Experiment Station, Manhattan

ABSTRACT

Using a modification of the Hill technique for determining curd tension, a study was made of a number of the principal factors influencing the curd tension of milk under normal conditions.

The daily variation in cows producing milk ranging from soft to medium curd tension was observed to be significant in the selection of cows for the production of soft curd milk.

Stage of lactation was found to have a considerable influence on the curd tension. Following a rapid decline in the first month, the lowest values were obtained in the second and third months, followed by a gradual and significant increase to the end of the lactation. This held true for producers of soft curd milk, average values being obtained in the tenth month that were approximately 100 per cent higher than in the second month of the lactation. The influence of daily variation and stage of lactation emphasize the need for regular tests if milk of strictly soft curd character is to be produced.

Data are presented on the important changes in the composition of milk for approximately the first month following parturition. The relation of these changes to the curd tension behavior are discussed. A correlation of 0.76 ± .04 was obtained betwen curd tension and the total protein content of milks on 58 samples of milk from the experiment station herd.

The breed was found to be one of the most important factors influencing curd tension. In the present study the breeds ranked in the following order of decreasing importance as producers of soft curd milk—Holstein, Ayrshire, Guernsey and Jersey.

FOOTNOTES

1 Contribution No. 101, Department of Dairy Husbandry, and No. 193, Department of Chemistry






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